ICC alumna, chef Angie Mar hosts icon series dinners honoring ICC deans & Julia childs

ICC Alumna, Chef Angie Mar Hosts Icon Series Dinners Honoring ICC Deans & Julia Child

Angie Mar, ICC alumna and chef/owner of The Beatrice Inn in the West Village, has looked up to culinary giants like André Soltner, Jacques Pépin, Jacques Torres, and Alain Sailhac since they roamed the halls of the International Culinary Center during her time at culinary school.

Don Stahl/WWD

Now, to honor the ICC founding deans and another culinary hero, Julia Child — a dear friend of ICC’s late founder Dorothy Cann Hamilton, Chef Mar is hosting the Icons Series of dinners at The Beatrice Inn. Each month from March through June, Chef Mar and her talented kitchen team — many of whom are also ICC graduates — will celebrate those who paved the way and changed the way we eat, cook and view dining in America. Chef Mar, whose own cooking is steeped in French tradition, utilizes her formal culinary education to pay homage to these legendary French chefs who have inspired and mentored generations of ICC graduates over the past half-century.

“Growing up, I would watch Jacques Pépin and Julia Child on television and cook from their books. They very much inspired the food of my childhood. Then, moving to New York as a young cook, I looked to the food of André Soltner, Alain Sailhac and Jacques Torres for inspiration,” shared Chef Mar. “Now, as chef and restaurateur, I find myself in the position to mentor others, the next generation of future chefs and industry professionals. I have reflected on this greatly, and I strongly believe that in order to successfully set our next generation on the right track, it is imperative that they, and all of us for that matter, fully understand, appreciate and pay homage to those that came before us.”

Chef Mar added, “Chefs Saihlac, Pépin, Soltner and Torres are truly the “OG’s” of our industry. They immigrated to New York City, made something of themselves during a time when French cuisine was not common, and laid the foundation for us to be able to do what we do today.” As with many ICC graduates, Chef Mar is determined to continue the impactful legacy of these chefs, and their iconic restaurants, by sharing a curated menu of food from each chef’s respective cookbooks. For some diners, this may be the first time exposed to some of their signature dishes like the champvallon, a meat and potato dish made famous by Chef Sailhac at Le Cirque, or the sea urchins in Champagne jelly from Chef Soltner’s famed Lutèce. Guests will also be treated to an opportunity to meet these culinary legends as all living Chefs (Sailhac, Torres, Pépin & Soltner) will attend their respective Icon Series dinners as guests of honor while the Julia Child Icon Series dinner will be hosted in conjunction with The Julia Child Foundation for Gastronomy and the Culinary Arts.

Reserved seating tickets for each dinner of the Icon Series will be available for $185 plus tax & gratuity. Wine and spirits will be offered à la carte. Reserved seating tickets may be purchased on their website, by email at beatrice@thebeatriceinn.com or by phone at 212.675.2808. Make sure to mark your calendars for the dinners below!



Beatrice Inn | March 31, 2020



Beatrice Inn | April 28, 2020



Beatrice Inn | May 20, 2020


Beatrice Inn | June 16, 2020

About Angie Mar

Chef Angie Mar has spent the bulk of her life finding new ways to fall in love with food. A native of Seattle, Washington, Chef Mar comes from a family of food lovers and restaurateurs – her aunt was the celebrated Ruby Chow, who pioneered Chinese cuisine in Seattle – and these deep-rooted ties gifted Mar an innate love for bringing people together around a dining table.

Mar had the privilege of training in some of New York City’s most renowned kitchens, including honing her skills at whole animal butchery and open fire techniques at Andrew Tarlow’s lauded Brooklyn restaurants Reynard, Diner, and Marlow & Sons. She went on to work at The Spotted Pig, where she learned an unparalleled dedication to perfection and a love of simplicity.

In October 2013, Mar took the helm of the kitchen in the West Village’s storied Beatrice Inn. Best known for her love of working with whole animals, live fire, and dry aging techniques, she quickly revamped the menu and developed her signature style.

In 2016, Mar bought the Beatrice Inn and made it her own, with a fresh perspective and new energy that transformed the restaurant into one of the one of the most coveted reservations in the city. Under Mar’s guidance, the Beatrice Inn is now known for its meat-forward menu and show-stopping presentations; her signature dry aging techniques are widely regarded as some of the most unique and innovative in the country; her Duck Flambé has graced the cover of Food & Wine; her Prime Rib was showcased in Bon Appetit; and her hospitality attracts visitors from around the world.

In 2016, Pete Wells awarded the Beatrice Inn two laudatory stars for The New York Times, calling it “one of the most celebratory restaurants in the city” and “a place to go when you want to celebrate your life as an animal.” Mar was named “Chef of the Year 2016” by Thrillist and was chosen as one of Food & Wine’s “Best New Chefs for 2017”. She has been featured in numerous publications and outlets, including Esquire, Late Night With Seth Meyers, The Today Show, The CBS Early Show, People Magazine, Bon Appetit, The New York Times, The Wall Street Journal, and many more. Her first book, “Butcher and Beast” (Clarkson Potter) will be published in Autumn 2019.

A lover of all things luxury and meat, Chef Mar lives in New York City.

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.

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